Ingredients
1/4 cup olive oil
Ground Chipotle pepper (for sprinkling on fish)
Salt (for sprinlking on fish)
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup fresh chopped cilantro
1/2 minced medium red onion
4 cups cherry tomatoes, halved
1/2 minced fresh small jalapeno pepper with seeds removed
1 tbsp lemon or lime juice
Preparation
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and ground Chipotle pepper. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add cliantro and onion to same skllet; saute 2 minutes. Add tomatoes and jalapeno; saute until tamatoes are soft and juicy, about 2 minutes. Add lime juice just prior to serving; spoon over fish.
